There are many Hakka dishes, the more famous ones include braised pork with pickled vegetables, Hakka stuffed three treasures, drunken river shrimps, salty duck, shredded potato pot, crystal chicken, salt-baked chicken, clear water dumplings, stuffed tofu, etc. Dongjiang fish

In addition, you can also use prawns, duck kidneys, Bengang (the squid produced in Huiyang Aotou Port, the locals refer to it as Bengang, which has the best quality), ham and other ingredients. Chop them into pieces and fish them with fish maw, and knead them into fish balls, which is called "

Baihua fish balls".

Dongpo Pork Dongpo Pork: also called "Double Pork".

It is said that when Su Dongpo was demoted to Huizhou, he liked to use pork belly mixed with spices to make "braised pork".

Since then, the Hakka people have called "braised pork" "Dongpo pork".

The whole pig set meal mainly consists of meat burgers made from the eight most "essence" parts of the pig, made into whole pig soup, steamed pork belly, offal, braised pork, etc., and is served with some green vegetables and home-pickled sauerkraut.

This way of eating is similar to the taste that Hakka people had in the past when they killed pigs during the Spring Festival all year round.

The whole beef set meal is mainly made of beef tripe, beef cypress leaves, and beef heart tops. It is made into different flavor snacks and can be paired with wine or a late-night snack.

Its characteristic is that the black film of the beef cypress leaves is not removed, which is refreshing and crisp, and can strengthen the stomach.

Tofu set meal Hakka Yong Tau Foo originated from the habit of making dumplings in the Central Plains. When they migrated to Lingnan and had no wheat to make dumplings, they came up with the way to eat Yong Tofu.

Hakkas eat tofu in various ways. The so-called tofu set includes tofu pudding for pre-meal, fried tofu for the main course, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, etc., as well as snacks

fermented bean curd and so on.

Fresh from Xingang Lake, the wild mandarin fish, eel and catfish larvae from Wanlu Lake have firm and smooth meat, sweet taste and no muddy taste. They are delicious whether steamed, stewed or fried.

You can almost taste these lake delicacies with different flavors in the restaurants in Xingang Town, Wanlu Lake Tourist Terminal.

Wuzhi Maotao Soup is the most common traditional Hakka soup.

Five-fingered peach is a wild specialty in the mountains of the Dongjiang River Basin. It is a root with leaves that resemble five fingers.

Take pork ribs or chicken nuggets and make a soup with five-finger peach roots. It has an attractive coconut milk aroma and has the effects of calming the liver and improving eyesight, nourishing yin and reducing fire.

Dried Tofu Dried tofu is one of the famous "eight dried bean curds" of Hakka people.

It is about two and a half inches square, as thin as paper, golden yellow, transparent, slightly salty when chewed, easy to carry and store, and can generally be stored for two to three months.

This is a special food created by the Hakka people to adapt to their migratory life.

Tofu Balls Tofu Balls is the general name for this dish, which can be divided into three categories.

The first type is boiled tofu balls. After mashing the tofu, stir in sweet potato powder, diced meat, bamboo shoots, and mushrooms, along with condiments. After the soup boils, use a spoon to scoop them into the pot one by one. Wait until the tofu is cooked.

The balls can be eaten when they float on the water. This dish is often used as a homemade dish; the second type is steamed tofu balls.

After mashing the tofu, add diced meat, sweet potato powder and other seasonings and shape into balls, steam them in a steamer, and eat them with seasonings. They are delicious and can satisfy your hunger. The third category is the most famous New Year's delicacies.

It can be regarded as Ninghua’s “pine meatball”.

People in Ninghua must eat "pine balls" on the first day of the first lunar month and the beginning of spring. They take the meaning of "pine", that is, people who eat "pine balls" can be young and relaxed for a whole year. Therefore, it is a commonly used food in Hakka New Year festivals.

Dishes.

The main ingredient of "Song Meatballs" is tofu, mixed with fried peanuts, onions, sweet potato powder, diced mushrooms, diced water chestnuts, etc., shape into balls, fry in oil pan until yellow, remove and drain.

During the Spring Festival, when guests come to visit, it is served as the last dish of the whole banquet to relatives and friends, wishing them all the best and ease in the new year.

Bailu chicken uses fat pig bristle brain meat and large chicken thigh meat, chop it into pieces with a knife and mash it, then mix it with an appropriate amount of egg green, refined flour and salt, spread it in a basin, and steam it in a pot. If you think it is too greasy,

You can use the excess oil floating on the surface for other purposes, steam it for a while, and then eat it. The texture will be smooth and sweet, and it will dissolve in your mouth, leaving you with a delicious taste.

This dish is suitable for all seasons and is not just for ordinary banquets.

Budai Duck This dish is suitable for all seasons and is only served at sumptuous banquets.

Whole Shiitake Mushrooms This dish is suitable for all seasons and is a good dish for meat and vegetable banquets.

Yifu Noodles This dish is suitable for all seasons, but it is not always found in sumptuous banquets.

The cover may not be done well, which will damage its reputation.

The famous traditional Hakka dishes are well-known and praised by everyone, showing the unique ingenuity of the Hakka people.

These famous traditional dishes with Hakka flavor are often unforgettable for Hakka tourists who have lived in foreign countries for a long time, arousing endless feelings for their hometown.

Fresh abalone with white sauce breast and fresh abalone cut into pieces on both sides, cooked with high-grade clear soup and high-quality condiments for 10 minutes, thickened with wet starch, poured with cooked chicken oil and served in the pan, placed in the center of a disk, surrounded by parrot-shaped vegetables with ham strips

Baotuo.

The taste is fresh and mellow.

Fish lips in chicken sauce Fish lips are the top quality seafood, also known as fish heads. They are the dried products of the heads of sharks.

The fish lips are first boiled with water, boiled with water and soup several times to remove the fishy smell, and then cooked with old chicken juice.

This dish is soft and glutinous in quality, rich in juice and rich in nutrients. It is a great dish for banquets.